甜型黄酒发酵过程中的生物和化学成分性质研究  

Study on the Property of Biological and Chemical Composition in the Fermentation Process of Glutinous Rice Wine

作　　者：刘永乐[1] 俞健[1] 黄寿恩[1] 李巍青[1] 

机构地区：[1]长沙理工大学生物工程系,长沙410015

出　　处：《中国食品学报》2004年第1期60-64,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金："十五"国家科技攻关项目(No.2001BA535C-04)

摘　　要：对甜型黄酒发酵过程中微生物和化学成分的变化规律进行了研究。通过对糖化酶活力、酵母菌总数、淀粉残留量、总糖、还原糖、总酸、氨基态N、氨基酸、酒精度、感官品质、可溶性固形物等生化指标的定期观察、检测,总结出在甜型黄酒发酵过程中微生物和化学成分的变化规律,并分析、讨论甜型黄酒生产中各工艺过程,有助于改进现代化甜型黄酒生产的工艺。The regulatoray change of microbiology and chemical composition which happened in the process of glutinous rice wine fermentation was studied. According to investigation and detection on the ten biochemistry indexes, includ-ing activity of diastase, quantity of yeast, residual of starch, total sugar, reducing sugar, total acidity, amino-acid nitrogen, amino-acid content, alcohol content, sensory quality, soluble solids content at intervals, the regulation of the change was concluded. The fermentation process of the glutinous rice wine, led to improve the technical controlling of the modern glutinous rice wine production was also discussed.

关 键 词：甜型黄酒 发酵 微生物 化学成分 生产工艺 

分 类 号：TS261[轻工技术与工程—发酵工程]